|trim stems. slice thin. maximize broccoli.|
|finely slice strong radish, shred fennel and cabbage|
|tear lettuces, peel carrots, break cauliflower|
Follow two key factors in getting great usage out of everyday and specialty vegetables. First maximize the usage and learn how not to throw away what is fantastic in flavor. You need to learn how to cut veggies for the intended use. Chunks for soups, fine cuts for salads and lighter recipes. Correct cutting enhances palatability. Second, find a flavor point that you want to combine with your nutrient dense one off veggie or a mixture of creative produce so that you are elated with the taste of the final dish.
Prep Smart. Eat Well. Feel Fantastic. The Vegetable Alchemist.
|paprika finishes a mustard vinaigrette for zip|